Zutaten für Hasselback Chicken Cajun With Pepper Jack Spinach
- Chicken Breast Halves
- Monterey Jack Pepper Cheese
- Breadcrumbs
- 2 tablespoons Cajun seasoning
- 1 cup fresh spinach, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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Zubereitung von Hasselback Chicken Cajun With Pepper Jack Spinach
- Preheat oven to 400°F (200°C).
- Butterfly each chicken breast: make a horizontal cut almost all the way through, leaving about a 1/4 inch intact.
- Place chicken breasts between two sheets of plastic wrap and gently pound to an even thickness (about 1/2 inch).
- In a small bowl, combine Cajun seasoning, salt, and pepper.
- Season both sides of the chicken breasts generously with the Cajun spice blend.
- In a separate bowl, mix the softened Pepper Jack cheese with chopped spinach.
- Spread the cheese and spinach mixture evenly over each chicken breast.
- Carefully fold the chicken breasts in half, creating a somewhat sealed pocket.
- Place the stuffed chicken breasts in a baking dish.
- Bake for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- Let rest for 5 minutes before serving. Garnish with fresh parsley (optional).
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
16 g
Zucker
2g
Fett
66g
Kohlenhydrate
1g
